Bocaditos de frambuesa cubiertos de chocolate sin azúcar

Directions

1. In a shallow dish, gently mash the fresh raspberries using a fork.
2. Add chia seeds and 4-5 drops of Lakanto Liquid Monkfruit Extract (customize to your preferred level of sweetness) to the mashed raspberries. Thoroughly stir to create a thick, fruity chia mixture.
3. Line a sheet pan with parchment paper, making sure you have adequate space in your freezer to accommodate the sheet pan.
4. Spoon the raspberry chia mixture onto the prepared sheet pan. Form 9 equal dollops, allowing space between them to avoid sticking during freezing

5. Place the sheet pan in the freezer and let the raspberry bites freeze for about 1 hour or until they become solid and manageable.

6. In the meantime, melt the Lakanto Sugar-Free Chocolate Wafers. This can be done in the microwave on High, heating in 30-second intervals while stirring after each one. Alternatively, use a double boiler over the stove.

7. Once the raspberry bites are frozen solid, remove them from the freezer.

8. Dip each bite into the melted Lakanto Sugar-Free Chocolate Wafers, allowing any excess chocolate to drip off.
9. Gently place the chocolate-covered raspberry bites back onto the sheet pan.
10. Return the sheet pan to the freezer for approximately 20 minutes, or until the chocolate coating has set completely.
11. These Sugar-Free Chocolate-Covered Raspberry Chocolate Bites are perfect for immediate enjoyment as a cool and refreshing treat.
12. To store for later, place them in a sealed container and keep them in the freezer for up to 2 months.